Traditional Christmas Pudding Recipe
The traditional Christmas pudding has been served up during Christmas for centuries, the Christmas pudding is considered to the precursor to the Christmas cake. The traditional Christmas pudding is made a couple of months or 5-6 weeks before Christmas and is allowed to ripen to enhance the flavours of the fruits in the pudding. The pudding is also feed with alcohol to keep it moist. Here we have a traditional Christmas pudding recipe that you can follow to make an amazing rich and flavourful Christmas pudding.
Ingredients for Traditional Christmas pudding
- 1/2 lb caster sugar
- 1/2 lb vegetarian suet
- 3/4 lb dried Sultanas
- 3/4 lb golden raisins
- 1/2 lb currants
- 1/4 lb candied citrus peel
- 1/4 lb flour
- 1/4 lb breadcrumbs
- 1 cup almonds( thin slices)
- Zest of 1 lemon
- 5 eggs
- 1 teaspoon cinnamon
- 1 teaspoon mixed spice
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 1 cup brandy
- Start by taking 2 pudding basin(1 Litre)
- Grease the pudding basins
- Take a large mixing bowl add sugar, sultanas, raisins, currants, almonds, suet, bread crumbs, flour salt and spices together
- Add beaten eggs to the flour mix and mix well
- Add in the brandy and mix well
- Pour the pudding mix into the two prepared basins and cover with baking parchment paper.
- Tie the tops of the basin with string.
- Place the prepared pudding basins in a steamer and boil for 6 hours.
Once the pudding is done remove from the steamer and allow cooling before transferring out of the pudding basins. The puddings can be stored for a couple of months allowing the flavours to mature, feed the pudding with brandy regularly. Steam the pudding for a couple of hours before serving it on Christmas day. The traditional Christmas pudding tastes great along with rum butter, brandy butter or custard.